Chunky Chicken Noodle Soup with Vegetables Recipe


Preparation Time10 MinCooking Time15 Min
Ready In25 MinDifficulty LevelVery Easy
Health IndexHealthyServings4
Main IngredientInterest Group


 Noodle soup mix with real chicken broth2 Ounce (2 Envelopes Lipton)
 Water6 Cup (96 tbs)
 Escarole head1⁄2 Small, torn into pieces to make about 2 cups
 Stalk celery1 Large, sliced
 Carrot1 Small, sliced
 Frozen peas1⁄4 Cup (4 tbs)
 Garlic1 Clove (5 gm), finely chopped (Small Clove)
 Thyme leaves1⁄2 Teaspoon
 Whole cloves2
 Bay leaf1
 Cut up cooked chicken2 Cup (32 tbs)
 Finely chopped parsley1 Tablespoon

Nutrition Facts

Serving size

Calories 180 Calories from Fat 82

% Daily Value*

Total Fat 9 g14.1%

Saturated Fat 2.5 g12.6%

Trans Fat 0 g

Cholesterol 55.6 mg

Sodium 129.5 mg5.4%

Total Carbohydrates 5 g1.7%

Dietary Fiber 1.6 g6.4%

Sugars 1.5 g

Protein 19 g37.4%

Vitamin A 59.6% Vitamin C 16.5%

Calcium 3.9% Iron 9%

*Based on a 2000 Calorie diet


1. In a heavy bottomed saucepan or stock pot, combine all ingredients except chicken and parsley. Stir to blend.
2. Place the pot on a medium flame and bring the liquid to a boil, then simmer for 15 minutes till or the vegetables are soft.
3. When vegetables are tender, add the diced chicken and parsley and stir to mix.
4. Simmer the soup for 2-4 minutes more and then take pot off the heat.
5. Using a slotted spoon, remove the bayleaf from the soup.

6. Ladle the soup into deep dish soup plates
7. Serve piping hot along with crusty bread.